安装 Steam
登录
|
语言
繁體中文（繁体中文）
日本語（日语）
한국어（韩语）
ไทย（泰语）
български（保加利亚语）
Čeština（捷克语）
Dansk（丹麦语）
Deutsch（德语）
English（英语）
Español-España（西班牙语 - 西班牙）
Español - Latinoamérica（西班牙语 - 拉丁美洲）
Ελληνικά（希腊语）
Français（法语）
Italiano（意大利语）
Bahasa Indonesia（印度尼西亚语）
Magyar（匈牙利语）
Nederlands（荷兰语）
Norsk（挪威语）
Polski（波兰语）
Português（葡萄牙语 - 葡萄牙）
Português-Brasil（葡萄牙语 - 巴西）
Română（罗马尼亚语）
Русский（俄语）
Suomi（芬兰语）
Svenska（瑞典语）
Türkçe（土耳其语）
Tiếng Việt（越南语）
Українська（乌克兰语）
报告翻译问题
United Kingdom (Great Britain) 
Bibbidi-bobbidi-boo
Put them together, and what have you got?
Bibbidi-bobbidi-boo
Salagadoola mechicka boola
Bibbidi-bobbidi-boo
It'll do magic, believe it or not
Bibbidi-bobbidi-boo
Yes, salagadoola means
Mechicka booleroo
But the thing mabob that does the job
Is bibbidi-bobbidi-boo (yeah)
Salagadoola menchicka boola
Bibbidi-bobbidi-boo
Put them together, and what have you got?
Bibbidi-bobbidi-boo (bibbidi-bobbidi-boo)
Bibbidi-bobbidi-boo
Yes, salagadoola means
Mechicka booleroo
But the thing mabob that does the job
Bibbidi-bobbidi-boo
Salagadoola menchicka boola
Bibbidi-bobbidi-boo
Now, you put them together, Kate, and what have you got?
Bibbidi-bobbidi-boo
Baba-badaba, baba-badaba, baba-badadaba
Oh, bibbidi-bobbidi, bibbidi-bobbidi
Bibbialta do-do-do-do-boo
Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs
METHOD:
Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs
METHOD:
Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.